Ingredients
1lbextra large shrimp,peeled, deveined
¼cupfresh garlic,(nearly 1 medium head), minced, slightly packed
1tbspall-purpose flour
1½tsppaprika
⅛tspcayenne pepper,optional
salt and freshly ground black pepper
6tbspunsalted butter,diced into 1-inch pieces
2tbspolive oil
1tbsplemon juice,fresh
1tbspfresh parsley,minced, optional
Preparation
Using paper towels, dab the shrimp dry of excess moisture on both sides. Place in a bowl.
Sprinkle with flour, paprika, cayenne pepper, and salt and pepper as desired. Toss to evenly coat.
Melt the butter with olive oil in a large 12-inch non-stick skillet. Add the garlic and sauté for 30 seconds until nicely fragrant, but not browning.
Add the shrimp in an even layer in skillet. Cook on the first side for about 2 minutes until pinkish color on the bottom, then flip and cook the opposite side for about 2 minutes longer until just cooked through.
Remove from heat, toss with lemon, then garnish with parsley.
Serve right away, topped with extra garlic butter sauce from pan. Enjoy!
